Recipe for Love Pears with Goat Cheese Wrapped in Bacon

Preheat the oven to 240°C (or 220°C for fan-assisted). Peel the butternut squash, scoop out the seeds, and then cut it into 1cm cubes.

On a baking sheet lined with parchment paper, mix the butternut with a drizzle of olive oil, salt, pepper, and some sprigs of thyme (reserve a bit for garnishing).

Mix and bake in the middle of the oven for 20-25 minutes or until the pieces are tender. Stir halfway through cooking. Check the doneness with the tip of a knife.

Bring 5-10 cm of water to a boil in a pot. Add 1 teaspoon of honey per person and mix.

Peel and then cut the pears in half and remove the core with a spoon so that they can be filled later. Poach the pears in the syrup for 8-10 minutes or until they soften. Check the doneness with the tip of a knife.

In the meantime, cut the fresh goat cheese in half. Cut the rolls into 1 cm pieces to make croutons.

Once the pears are partially cooked, drain them, fill them with the goat cheese halves (set some aside for the salad if you have too much), and wrap them with the slices of smoked bacon. Lightly pepper.

In a large baking dish or on another tray lined with parchment paper, place the pears on one side and the croutons on the other. Drizzle the croutons with olive oil. Season with salt and pepper. Bake the pears and croutons for 10-12 minutes or until they are well browned.

Prepare the dressing by mixing a generous drizzle of olive oil, black balsamic vinegar, and 1 teaspoon of honey per person in a mixing bowl. Add the spinach and chicory, along with the nuts, just before serving. Season with salt and pepper, then mix.